I roast cauliflower and toss it with my famous (and famously simple!) Buffalo sauce.

Then I douse it with blue cheese and shaved celery, for a “salad” worthy of an Oscar (Or whatever type of award is appropriate for a salad. Probably not an Oscar, huh?).

It’s an easy and light way to get your Buffalo fix.

However, I've been playing with the whole cauliflower + Buffalo sauce thing for awhile now, and I've recently come up with a new version.

This one has just a few more calories and takes just a little more time, but in the end you are left with something that will really, truly satisfy your craving for wings.

The batter is simple—a combination of flour and milk...

You whisk it up, add some cauliflower, and suddenly start to see the magical way a piece of cauliflower can become a wing.

Once baked, you simply toss these "wings" with Buffalo sauce and, most importantly, prepare yourself to eat them all!

It’s a plate of wings that are baked—not fried! And it's cauliflower—not chicken!

Really, what more could you ask for?!

No need to send a thank you gift, just remember you owe me. ;)

Buffalo Cauliflower Wings

servings:Makes 40-50 cauliflower “wings”

Ingredients:

1½ cups all-purpose flour

1¼ cups whole milk

¾ cup + 2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce

4 teaspoons Worcestershire sauce

2 teaspoons kosher salt

1 teaspoon garlic powder

¼ teaspoon ground black pepper

1 medium head cauliflower, broken or cut into bite-size florets

8 tablespoons unsalted butter (1 stick)

2 tablespoon distilled white vinegar

2 tablespoon light brown sugar

Directions:

Preheat the oven to 475°F. Line two rimmed baking sheets with foil. Spray the foil generously with nonstick cooking spray.

In a large bowl, whisk together the flour, milk, 2 tablespoons of the hot sauce, 3 teaspoons of the Worcestershire sauce, the salt, garlic powder, and black pepper.

Toss the cauliflower in the batter, then spread it on the baking sheets. Bake the cauliflower until it is slightly browned in spots—about 20 minutes.

While the cauliflower bakes, in a small pot, whisk together the remaining ¾ cup hot sauce, the butter, vinegar, brown sugar, and remaining 1 teaspoon Worcestershire sauce.

Once the cauliflower is browned, remove it from the oven and toss it well in the Buffalo sauce. Turn on the broiler, to high if you have that option. Then return the cauliflower to the baking sheets and cook it under the broiler until it is crispy and browned in spots—2-3 minutes more. Remove the cauliflower from the oven and toss or brush it with the remaining sauce. Enjoy by serving with blue cheese.

Notes:

Freezing Instructions: To enjoy later, freeze the completed Buffalo Cauliflower Wings in a single layer (not touching) on a baking sheet lined with foil. Once they are frozen, remove the wings from the baking sheet, place them in a food storage bag, and put them back in the freezer until you are ready to eat them. To reheat, begin by preheating the oven to 375°F and lightly spraying a baking sheet with cooking spray. Cook the wings until they are warmed through, 10-15 minutes, depending on their size.

Fall is on its way, and I'm definitely already starting to see all things pumpkin popping up—from pumpkin lattes to pumpkin pancakes to pumpkin [fill-in-the-blank].

I am in full support of the pumpkin movement, but I find that all these things have a similar flavor.

Don't get me wrong: I love pumpkin, but I also know it can be paired with more than just cinnamon.

Because of this, I wanted to share this Pumpkin-Poblano Pasta from my book Meat On The Side. It combines pumpkin puree with peppers and shrimp for a creamy, sweet, and spicy sauce.

And the entire recipe only uses ten ingredients and is done in about the time it takes for the pasta to cook!

Pumpkin-Poblano Pasta with Baby Bok Choy + Shrimp

servings:4

Ingredients:

1 poblano chile

3 tablespoons olive oil

2 shallots, coarsely chopped

4 garlic cloves, minced

1 teaspoon minced fresh thyme leaves

1½ teaspoons kosher salt

One 15-ounce can pumpkin puree

3 ounces soft goat cheese, crumbled

Pinch of ground nutmeg

Pinch of ground cinnamon

1 pound bucatini

4 baby bok choys, chopped into 1-inch pieces

16 jumbo shrimp (16/20 size), peeled and deveined

¼ cup chopped scallions (green parts only)

¼ cup roasted pumpkin seeds

Directions:

Use the broiler or gas burner on the stovetop to roast the poblano: Simply place it under or over the flame (use tongs if you’re working on the stovetop) and cook until mostly black on all sides—5 to 8 minutes, turning as needed. Place the poblano in a plastic food storage bag; seal the bag. When the poblano is cool, rub off the skin with a paper towel. Cut the poblano open lengthwise and then remove its stem and seeds.

Place a large pot of salted water over high heat for cooking the pasta. While it is heating, heat 2 tablespoons of the oil in a large skillet over medium heat. Stir in the shallots and garlic and sauté until tender—about 5 minutes. Stir in the thyme and 1 teaspoon of the salt until incorporated; then stir in the pumpkin, mixing well, and cook for 3 minutes more.

Transfer the pumpkin mixture to a food processor or blender. Add the poblano and process to a smooth puree. Spoon the mixture back into the skillet. Stir in about two-thirds of the cheese along with the nutmeg and cinnamon (you’ll use the rest of the cheese for a garnish). Keep the skillet over low heat while you prepare the rest of the dish.

Cook the pasta in the now-boiling water until al dente according to the package directions. When it is done, drain it, reserving 1 cup of the cooking water.

While the pasta is cooking, heat the remaining 1 tablespoon oil in a second large skillet over medium heat. Stir in the bok choy, sprinkle with ¼ teaspoon of the salt, and cook until tender—3 to 5 minutes, stirring occasionally. Transfer the bok choy to a medium bowl. Add the shrimp to the same skillet and sprinkle them with the remaining ¼ teaspoon salt; sauté until pink—about 5 minutes, turning once. Return the bok choy to the skillet and heat through.

Add the drained pasta to the skillet with the pumpkin sauce; toss to coat the pasta. If the sauce seems too thick, stir in some of the reserved pasta cooking water until it has your desired consistency.

Serve immediately, dividing the pasta among 4 dinner plates and topping each portion with one-quarter of the bok choy and 4 shrimp. Scatter the scallions, pumpkin seeds, and remaining cheese evenly over the tops.

Notes:

Keep It Simple - (1) Substitute kale, radicchio, or cabbage for the bok choy. (2) Use 2 to 3 tablespoons of heavy cream instead of the goat cheese. Also add a sprinkle of Parmesan to bump up the flavor if you have it on hand. (3) If you don’t want to bother with roasting the poblano chile, simply seed and chop it, and then sauté it with the shallots and garlic: a quick alternative for a similar taste.

50/50 - This pasta is as good without shrimp as it is with; simply omit the shrimp to give vegetarians a satisfying meal. If you’re making some veggie versions and some shrimp ones, just cook the shrimp separately and add to the plates you want.

Family Friendly - Leave off the bok choy for pickier eaters, or puree it up with the rest of the pumpkin-poblano mixture and they will never know it’s in there.

Cilantro Pesto:

Add the cilantro, parmesan, almonds, jalapeno, lime juice, salt, and garlic to the bowl of a food processor; process until finely chopped. Stream in the olive oil while the food processor is on, and allow everything to mix until all ingredients are well combined.

Rice with Feta, Peppers, + Egg:

Microwave the rice for 2 minutes as per the package instructions.

While the rice cooks, prepare the eggs sunny-side up. Place a small nonstick pan over medium-low heat, spray it with cooking spray, and crack the eggs into it. Sprinkle each with a pinch of salt and pepper cook until the whites are set and the yolk is still runny, about 5 minutes, covering them for the last 1-2 minutes to ensure all of the whites are cooked through.

When the rice has finished cooking, add it to a large bowl with the peppers, feta, Cilantro Pesto, and the remaining ¼ teaspoon of salt, and mix to combine all ingredients.

Serve by splitting the rice between two plates. Top each serving with an egg and sprinkle with some of the reserved chopped cilantro if desired.

Notes:

Use leftover pesto as a spread on sandwiches, drizzled over pork, steak or shrimp or tossed with pasta or sautéed veggies.

Not to mention that you're also whipping up a pineapple avocado salsa—that you should just go ahead and make extra of, because you will want to put it on EVERYTHING.

And last, all of this goodness goes on a piece of jicama that is sturdy yet flexible, and adds another layer of freshness and crunch to the dish.

And because it’s really just a slice of jicama, it takes almost no extra time.

You could use these components separately in lots of dishes this summer, or you could combine them all and make the most outrageous tacos—that are actually crazy healthy for you.

Whatever you do, you are eating good tonight!

Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

servings:4; makes 8 small tacos

Pineapple Avocado Salsa:

1½ cup finely chopped pineapple

1 avocado, finely chopped (about 1 cup)

1 red pepper, finely chopped (about ½ cup)

Juice of half a lime

2 teaspoons finely chopped cilantro

1 teaspoon kosher salt

Shrimp Tacos with Jicama Taco Shells:

½ cup sour cream

Zest of 1 lime

1 tablespoon chipotle puree *see note

2 teaspoons kosher salt

One-1½ pound jicama, about 4-5 inches wide

3 tablespoons olive oil

½ teaspoon cumin

½ teaspoon paprika

½ teaspoon garlic powder

16-20 large/extra large shrimp (about ¾ to 1 pound)

Pineapple Avocado Salsa

Cilantro, for a garnish

Pineapple Avocado Salsa:

In a large bowl, combine the pineapple, avocado, red pepper, lime juice, cilantro, and salt. Mix together and set aside.

Shrimp Tacos with Jicama Taco Shells:

In a small bowl, combine the sour cream, lime zest, chipotle puree, and 1½ teaspoons of the salt. Mix together and set aside.

Peel the jicama and cut it in half widthwise, creating two circular pieces. Place one of the halves on a mandolin cut-side down and set the mandolin for about 1/12 inch-thick slices (You should set the dial between ⅛ and 1/16, but closer to the 1/16 mark.). Your slices should be thin enough to bend without breaking, but thick enough to hold the filling. Also, if the jicama is too big for your mandoline, trim one of the sides until it fits. After slicing the jicama, you should have about 20 “taco shells” (the extras can be saved for up to a week in the fridge). Discard the ends or use for another purpose.

Heat a large skillet over medium heat and add the oil, cumin, paprika, garlic powder, and the remaining ½ teaspoon of the salt. Cook the spices for 1 minute, then add the shrimp and cook it until it is pink and cooked through—about 2-3 minutes. Note: You can cut the shrimp in half prior to cooking if you prefer; the smaller the shrimp, the better they fit into the jicama taco shell, which also makes the taco a little easier to eat.

Place the jicama shells on plates and sprinkle each with a touch of salt. Next top with the sour cream mixture, then the shrimp, and finally the Pineapple Avocado Salsa. Garnish with extra cilantro if desired.

Notes:

You’ll find chipotles in adobo in a small can next to your taco fixings in the supermarket. A whole chipotle pepper is generally too spicy for a recipe, so I take the whole can and puree it in the food processor or blender. Then you can measure out what you need. Store the remaining puree by placing in the bottom of a Ziploc bag and allowing it to freeze like that so you get a log shape. Then just slices off as much of the frozen puree as you need in the future.

Chicken nuggets are simple and simply tasty, and with so many options out there—from the grocery store to McDonalds—you may ask yourself, why make them myself?

Well, I'll tell you why!

These nuggets are worth making because they're unlike anything you can buy.

They're actually half lentils and carrots, and yet they taste like the good-old fashioned chicken nuggets you (and your kids!) are used to!

The lentils get slightly pureed, which allows them to pretty much melt into the meat.

As for the carrots, you will see some small specks of them in the mix—so if your kids are super weary, you can always skip them.

Or if you’re feeling crazy, you could use parsnips instead!

Like many of my toddler recipes, these are the kinds of things that I make huge batches of and freeze.

And a freezer full of chicken nuggets is a happy freezer indeed!!

Lentil + Carrot Chicken Nuggets

servings:36 nuggets

Ingredients:

1¾ cups chicken stock

1 cup dry split red lentils

2 cups grated carrots (about 6 ounces)

1 pound ground chicken

½ cup grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

½ cup Italian breadcrumbs

1 tablespoon olive oil

Directions:

Place the chicken stock and lentils in a small saucepan. Bring the stock to a boil, then reduce it to a simmer and cook the lentils until the broth is fully absorbed and the lentils are very soft—about 15 minutes.

Add the carrots to the bowl of a food processor and pulse until they are crumb-like in texture—ground, but not pureed. Then transfer the cooked lentils to the food processor with the carrots and pulse to combine the ingredients.

Next add the chicken, parmesan, garlic powder, onion powder, and salt to the food processor and pulse again until all ingredients are just combined; avoid overmixing.

Scoop the mixture by heaping tablespoons and shape it by hand into nuggets (the easiest way to do this is to form the mixture into a ball, then smash it flat and add dents and curves by hand). Then coat each nugget well in the breadcrumbs.

Heat the oil in a large skillet over medium-high heat; add 10 to 12 nuggets and cook them until all sides of the nuggets are golden brown—4 to 6 minutes per side. Repeat this process until all of the nuggets have been cooked.

Notes:

If you prefer to bake the nuggets rather than frying them, preheat the oven to 425°F. Place the prepared nuggets on a parchment-lined or nonstick baking sheet. Spray the nuggets with olive oil cooking spray and bake them until they are light golden and cooked through—about 15 to 20 minutes. Note that the nuggets will be paler in color—not as brown—than if you were to cook them as in Step 5.

Fennel + Apple Slaw:

Mix the fennel, apples, jalapeño, lemon juice, orange juice, and salt in a large bowl, stirring until well combined. Set aside on the countertop to let the fennel and apples soften while you prepare the rest of the sandwich.

Basil + Lemon Aioli :

Add the egg yolk, mustard, and garlic to a blender and blend on high for 10 seconds. Add the vinegar, salt, lemon zest, and lemon juice and blend again for 10 seconds. With the blender running, very slowly drizzle in the oil, starting with a few drops at a time. After you have added 2 to 4 tablespoons of oil and the aioli has emulsified and you see no separation, you can add the remaining oil in a faster stream as the blender continues to run. Scrape the thickened aioli into a small bowl and stir in the basil. Set aside.

Celeriac + Lobster Rolls:

Heat the oil in a large skillet over medium-high heat. Stir in the celeriac, sprinkle with the salt, and stir again. Cook until the celeriac is tender and browned on all sides, 10 to 12 minutes.

Meanwhile, melt the butter in a second large skillet or a griddle over medium heat. Add the rolls and cook until browned on the sides, 2 to 4 minutes.

As soon as the celeriac is cooked, reduce the heat to low and stir the lobster into the skillet. Cook until warmed through, 2 to 3 minutes. Remove the skillet from the heat. Add the aioli and stir until well combined.

Spoon the lobster mixture into the rolls, dividing it equally. Top each roll with one-quarter of the slaw.

Notes:

If you’re not in the mood to make your own aioli, skip it and use ¾ cup mayonnaise instead, adding the basil, a squeeze of lemon juice and a little grated garlic.

Fennel has a nice licorice flavor, but can be replaced with a small red onion or cabbage in a pinch. If you have some tarragon on hand add it when using these substitutes.

Go ahead, make the slaw in advance. You’ll get a jump on the prep and the longer it sits, the better it gets.

For simpler slaw use, ¼ teaspoon crushed red pepper flakes instead of the hot pepper, and just lemon juice instead of both juices.

Make this a meal a bit more accessible by substituting shrimp for the lobster. Or for a different take on things, chopped chicken breast makes for one heck of a tasty sandwich, too!

I love this recipe because it makes boxed mac and cheese into a complete meal.

A complete meal complete with the mouth-watering flavor combination of sausage, peppers, and cheese.

You sauté up the peppers and sausage while the pasta cooks up, so there's minimal extra time involved in hacking this mac!

Then it all gets mixed together into one cheesy, porky mess.

Vegetables, protein, cheese, and carbs—not bad for something that (mostly) came out of a box!

Sausage + Pepper Boxed Mac + Cheese

servings:4

Ingredients:

4 cups beef stock

One 14-ounce box macaroni + cheese with liquid sauce packet

1 teaspoon olive oil

1 medium bell pepper, coarsely chopped

1 link sweet Italian sausage (about 4 ounces), coarsely chopped

½ teaspoon smoked paprika

½ teaspoon kosher salt

Directions:

Add the stock to a large pot over high heat for cooking the macaroni. When the water boils, add the macaroni and cook until al dente—8 to 9 minutes, stirring occasionally; drain when finished, but do not rinse, then return to the pot.

While the pasta cooks, heat the oil in a medium skillet over medium-high heat. Add the pepper, sausage, paprika, and salt and cook until the sausage is browned all over and cooked through—about 5 minutes, stirring to break it up.

Return the pot with the cooked pasta to a burner set at medium heat. Add the cooked peppers and sausage along with the cheese sauce packet, then stir to combine.

Forget the Blooming Onion (though it is undeniably delicious), because this summer the Blooming Tomato is taking over!

I’m always looking to do something new with veggies—to transform them into something special.

And sometimes just cutting a veggie in a different way can accomplish that goal...

This tomato becomes the centerpiece of a salad, and suddenly the salad is an experience—not just some veggies tossed together on a plate.

The trick is to cut it into wedges while leaving the bottom center intact.

Then top it as you like!

I’m going with Caesar dressing, lettuce, bacon, croutons—and to make it really special, some crab.

And just imagine this with some summer heirloom tomatoes!

Oh man, get ready for a lot of Blooming Tomatoes on my Instagram!

Blooming Tomato

servings:1; makes 1 salad

Ingredients:

1 bacon strip

1 large tomato

Pinch kosher salt

Pinch ground black pepper

2 tablespoons Caesar dressing

1 cup shredded romaine lettuce

¼ cup croutons, cut into small pieces

Crab meat (optional)

Directions:

Heat a small nonstick skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Then transfer the bacon to a paper towel to drain.

While the bacon cooks, remove the tomato’s stem and place it stem-side-up on a cutting board. Then cut the tomato into 8 wedges making all of your cuts on the stem side and leaving the bottom intact (first cut the tomato in half one way without cutting all the way through, then cut it in half the other way without cutting all the way through, and finally cut each quarter in half without cutting all the way through—for 8 even wedges).

Next, sprinkle the cut tomato with the salt and pepper to taste. Drizzle the dressing over the tomato, fill it with the shredded lettuce, and top it with the croutons and crab meat (if desired). Finally, when the bacon has finished cooking, remove it from the pan, crumble it over the blooming tomato, and serve.

Directions:

Preheat the oven to 400°F. Spread the lentils and mushrooms on a parchment-lined or lightly sprayed baking sheet and roast them until the lentils are dry and crisp on the outside and the mushrooms are dry and shrunken to half their original size—25 minutes.

Use a wooden spoon to move the mushrooms to the side, then spread the cooked rice in the open space. Return the pan to the oven and cook until the rice is lightly toasted in places and the lentils are very dry—15 minutes.

While the beans, mushrooms, and rice are cooking, place the walnuts in the bowl of a food processor and pulse them until they are coarsely ground. When the lentils, mushrooms, and rice have finished roasting, add them to the food processor and pulse until well-combined, but not completely smooth. Then add the flour, barbeque sauce, egg, salt, garlic powder, rosemary, and paprika and pulse just until all ingredients are combined.

Next, form the mixture by hand into either 4 large patties or 6 small ones. Then heat the oil in a large skillet over medium-high heat. Add the patties and cook them until they are well-browned and crisp—about 3 to 4 minutes per side.

Notes:

If you prefer to bake the patties rather than sautéing them, place them on a lightly-sprayed unlined tray and bake them at 400°F until they are golden brown and crispy on the outside, flipping halfway through—about 20 minutes.

You can omit the flour for a gluten-free patty. The patties will be slightly less stable, but still very good.

Directions:

Begin by hardboiling the eggs; in a small saucepan, arrange them in a single layer and add cold water until it reaches an inch above them. Set the saucepan over high heat and bring the water to boiling. Then cover, remove from the heat, and let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water and set this aside to cool; peel when ready to use.

Add ½ inch of water and 1 teaspoon of the salt to a large saucepan and bring this to boiling over medium-high heat. Next, add the cauliflower, cover, and cook until the cauliflower is tender but not mushy—3 to 5 minutes. Drain and run the cauliflower under cold water, finely chop it, and then pat it dry (this should give you about 1½ cups of cooked, finely chopped cauliflower).

Peel the eggs and finely chop them. Place the cauliflower, eggs, mayonnaise, celery, scallions, mustard, paprika, and remaining ½ teaspoon of salt into a large bowl. Gently toss this mixture until it is well combined.

Place a slice of bread on each of 2 plates. Mound the salad on top, dividing equally. Then divide the lettuce and tomato between both sandwiches, and top each with a piece of bread. Cut each sandwich in half and enjoy!

Notes:

Sometimes you can find cauliflower florets in a container in your produce section. If you buy the cauliflower this way, you will need about 6 ounces or 7 to 8 medium/large florets.

There are a lot of delicious peanut butters out there, but not as many good jams.

So I'd like you to imagine an incredibly tasty jam—a jam that is made simply of fruit and a touch of sugar.

And now that you're conjuring up this super appetizing vision, this is where I say, “Oh, but you can make a jam like that yourself!”

And then you snap out of your jam-filled fantasy and say, “Um, Nikki? I really don’t have time to be making my own jam.”

But here's the thing—you do!

It's as easy as grabbing a bag of frozen berries, adding a tablespoon of sugar, and cooking for only 15 minutes.

That’s it!

And if you want to combine this amazing new jam (that you made!) with some peanut butter and hemp seeds on your favorite bread, you suddenly have a seriously awesome lunch for yourself!

Oh, and your kids, too, of course. ;)

Toddler PB + J with Quick Frozen Fruit Jam

servings:1 sandwich with ¾ cup of jam

Quick Frozen Fruit Jam:

One 10-ounce bag frozen fruit (such as mixed berries)

1 tablespoon sugar

Toddler PB + J:

2 slices sandwich bread (such as whole wheat)

2 tablespoons peanut butter

1 teaspoon hemp hearts

2 tablespoons Quick Frozen Fruit Jam

Quick Frozen Fruit Jam:

In a small saucepan over high heat, combine the frozen fruit, 2 tablespoons of water, and the sugar. Bring this mixture to a high simmer, stirring occasionally and breaking up the fruit with a spoon.

Continue cooking the fruit mixture over high heat, stirring occasionally, until the mixture is thick enough to leave trails in the pan when stirred—10 to 15 minutes.

Remove the pan from the heat and allow it to sit for 10 to 15 minutes, then transfer the fruit mixture to a small bowl. Place the bowl in the refrigerator for at least 30 minutes to allow the jam to set and chill.

Toddler PB + J:

Spread one slice of bread with the peanut butter, then sprinkle it with the hemp hearts.

Spread the Quick Frozen Fruit Jam onto the other slice of bread, then sandwich the two slices of bread together.

Notes:

The ¾ cup of jam yielded by the Quick Frozen Fruit Jam can make 6 sandwiches.

You can omit the sugar if you prefer; the jam will still be super tasty.

If you use tarter fruits, such as cranberries, you may need more sugar.

On The Wendy Williams Show I showed everyone how to make a dish that will be your go-to this spring and summer, BLT Pasta Salad with Romaine Lettuce Dressing.

Yes, the dressing is actually made with lettuce!

Combined with the classic flavors of a BLT sandwich (minus the bread), it's the perfect dish to ring in Spring!

BLT Pasta Salad with Romaine Lettuce Dressing

servings:4 to 6 servings, with about 2 cups Romaine Lettuce Dressing

Romaine Lettuce Dressing:

2 romaine hearts, halved

5 tablespoons olive oil

½ cup Greek yogurt

Juice of 1 lemon

2 teaspoons Dijon mustard

1 teaspoon kosher salt

½ teaspoon ground black pepper

BLT Pasta Salad:

1 pound short-cut pasta

4 strips extra thick-cut bacon

2 cups Romaine Lettuce Dressing

2 cups lightly packed baby spinach or chopped romaine

2 cups halved grape tomatoes

1 cup finely chopped sundried tomatoes

1 small red onion, very thinly sliced (about 1 cup)

1 teaspoon kosher salt

½ teaspoon ground black pepper

Romaine Lettuce Dressing:

Heat a grill pan over high heat. Then brush the 4 lettuce halves on the cut side with 1 tablespoon of the oil. Grill the lettuce cut-side-down until it is slightly charred and wilted—about 2 to 3 minutes. Remove the lettuce from the grill pan, coarsely chop it and discard the stems.

Combine the lettuce, remaining 4 tablespoons of oil, yogurt, lemon juice, mustard, salt, and pepper in a food processor or blender. If all of the lettuce does not fit at one time, puree a portion of it, adding more as you do, until it is all in the food processor. Once it has all been pureed, set it aside for later.

BLT Pasta Salad:

Place a large pot of salted water over high heat. When the water boils, add the pasta and cook it according to the package directions. Then drain it, rinse it under cold water, and set it aside.

While the pasta cooks, in a large skillet over medium heat, cook the bacon until it is crispy—about 7 minutes. Transfer the bacon to paper towels. Once it is cool enough to handle, coarsely chop it; this should give you about 1½ cups of bacon pieces. Set the bacon aside for later.

Toss the pasta with the Romaine Lettuce Dressing, spinach or romaine, grape tomatoes, sundried tomatoes, onion, salt, and pepper. Top it with the bacon and serve!

Directions:

Roughly chop the cauliflower, then add it to the bowl of a food processor and pulse until it has a coarse, rice-like texture (this should give you about 2 cups), then set it aside.

Next add the vegetable stock to a small saucepan over low heat. While the vegetable stock warms, heat the olive oil in a large skillet over medium-high heat, then add the onion and garlic and cook until the vegetables are soft and translucent—3 to 5 minutes. Add the Arborio rice and continue cooking until it is just toasted—3 to 5 minutes. Then add the wine and stir continuously until it is fully absorbed.

Gradually add the warmed stock to the vegetable and rice mixture, ½ to ¾ cup at a time, stirring very often and waiting until it is fully absorbed before adding more. The more you stir, the creamier your risotto will become. Continue until the rice is just tender and still al dente—20 to 25 minutes.

Add the cauliflower along with ½ to ¾ cup more stock and cook, stirring, until the stock is fully absorbed—about 5 minutes. Then add another ½ cup of stock and repeat. Taste the cauliflower; if it is still a bit raw, add a little more stock and cook for a couple minutes more (note, you may not end up using all of the stock).

Add the parmesan, chives, black pepper, and red pepper flakes if desired. Continue to cook, stirring, until the cheese is melted and the ingredients are well-combined. Add the salt in small amounts to taste (depending on the saltiness of your cheese and stock, you may need more or less than the 1½ teaspoons). Garnish with the additional chives and enjoy!

Remember that time on The Wendy Williams Show when I showed everyone how to make a fabulous Fully-Loaded Broccoli Crust Pizza?!

Well, I still can't decide which is my favorite part—the super flavorful crust, the melty cheese (always in the running!), the crispy bacon, or the warm and savory potatoes!

I think you owe it to yourself to cook up this amazing pizza and help me be the judge!

Fully-Loaded Broccoli Crust Pizza

servings:3; makes one 10- to 11-inch pizza

Ingredients:

2 heads broccoli (about 2 pounds)

3 cups shredded cheddar cheese (about 12 ounces)

2 eggs

1 teaspoon chili powder

½ + ¼ teaspoon kosher salt

2 slices bacon, coarsely chopped

3 medium red potatoes cut into about twenty-five ⅛- to ¼-inch slices

⅛ teaspoon black pepper

4 tablespoons sour cream, for a garnish

3 tablespoons chopped scallions, for a garnish

Hot sauce, for a garnish

Directions:

Preheat the oven to 400°F. Remove most of the tough, thick stems of the broccoli. Working in batches, place the remaining broccoli in the bowl of a food processor and pulse it until it is finely ground. You may need to stir as you go to make sure the bigger pieces don’t sit on the top. After grinding the broccoli, you should have about 5 cups.

Place the broccoli on a microwave-safe plate and microwave on high heat for 6 minutes, stirring halfway through. Once it is cool enough to handle, put the broccoli in a kitchen cloth or a piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. When you are done, you should have about 2 cups of dry, packed broccoli.

Line a baking sheet with parchment paper. In a large bowl, combine the broccoli with 1 cup of the cheese, the eggs, chili powder, and ½ teaspoon of the salt. Transfer this mixture to the baking sheet and shape it into a 10- to 11-inch diameter round, about ½-inch thick.

Bake the crust until it is firm and brown around the edges—about 20 to 25 minutes. While the crust bakes, heat a large skillet over medium heat. Add the bacon and cook it until it is crisp—6 to 7 minutes, stirring occasionally. Transfer the bacon to a paper towel (leaving the bacon fat in the pan) and turn the heat up to medium high. Add the potatoes to the pan along with the remaining ¼ teaspoon salt and the pepper. Cook, stirring frequently, until brown all over and tender—about 7 to 10 minutes

Remove the crust from the oven and top it with the remaining 2 cups of cheese. Return the pizza to the oven and bake it until the cheese is melted—about 5 minutes. Top the cheese with the potatoes and bacon and cook until the potatoes and bacon are warmed through —about 2 to 3 minutes

Remove the pizza from the oven and top it with dollops of the sour cream, the scallions, and a dash of hot sauce. Cut and serve it immediately.

When I knew I was bringing soups to The Wendy Williams Show, butternut squash soup was obviously at the top of the list.

But knowing Wendy is vegan, I really had to rethink the classic recipe.

Without using chicken stock or cream—both of which can add so much flavor to soups!—I had to extract as much flavor as possible from my ingredients, while finding other ways to give the soup a creamy texture.

I discovered roasting the squash was vital, as it really intensified the sweet taste of the squash.

And pairing the roasted squash with apple made it even better.

A handful of cashews later, and my soup was even creamier and more velvety in texture than it would have been if I had added a cup of cream!

In the end what I’ve really created is just a better soup—that also just happens to be vegan.

Creamy Butternut Squash Soup:

Preheat the oven to 425°F. Peel the squash and cut it in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Cut the squash into ½-inch-thick slices and then into ½-inch chunks. Place them in a medium bowl and add 2 tablespoons of the oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Toss to coat; then spread on a rimmed baking sheet and bake until tender—about 50 minutes.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion and cook until it is tender and browned in spots—about 6 minutes. Add the garlic and cook for one minute more.

Add the stock, apple, cashews, and 1 teaspoon of the salt to the pot and cook for 50 minutes. When the squash has finished cooking, remove it from the oven, add it to the pot with the stock, and cook the soup for 10-20 minutes more until the cashews are very soft.

Transfer the soup to a blender and add the remaining 1 teaspoon of salt, the ginger, nutmeg, and the remaining ¼ teaspoon pepper. Blend until combined and then transfer the soup to serving bowls. Top with breadcrumbs, diced apple, and enjoy!

Topping:

Preheat the oven to 400°F. Place the bread cubes on a (parchment-lined? No, nothing) baking sheet and cook them in the oven until they are dried out and toasty—about 5 minutes. Then transfer them to the bowl of a food processor and pulse until small bread crumbs form. Add the pecans and continue pulsing until the bread crumbs are fine and the pecan pieces are about the size of a pea.

Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Once shimmering, add the sage leaves and fry them until they are crisp—about one minute. Then transfer them to a paper towel-lined plate to drain, reserving the oil in the skillet.

Next, add the bread crumb mixture to the hot oil and toss until it is light brown and toasty—2-3 minutes. Remove the skillet from the heat and stir in the parsley and salt.

Top the Creamy Butternut Squash Soup with the bread crumbs, fried sage, and pomegranate seeds.

I’m about to tell you that you can take a banana and an egg and make some of the best crêpes (or pancakes!) ever!

But seriously, it’s just a banana and an egg—THAT’S IT.

Okay, yes, there is some salt and vanilla, but those don’t technically count.

You blend them, you pour the batter out, and voila!

You end up with light, moist crêpes that can be eaten any way you like.

I like mine with Nutella and strawberries, because, well, that tastes amazing.

But in your kitchen, the crêpe-topping rules are up to you!

So try them!

There is literally no chance you will be disappointed.

And in the highly improbable case that you are, send those leftovers my way!

Banana Crêpes

servings:six 5-inch crêpes

Ingredients:

3 large ripe bananas

3 large eggs

1 teaspoon vanilla extract

¼ teaspoon kosher salt

2 tablespoons unsalted butter

½ cup Nutella Hazelnut Spread, plus more for a garnish

6 strawberries, thinly sliced

Powdered sugar, for a garnish

Directions:

To the bowl of a blender, add the bananas, eggs, vanilla extract, and salt. Blend these ingredients until they are smooth, then set them aside.

Heat 1 teaspoon of the butter in a large cast iron or nonstick skillet over medium-low heat. Then make the crêpes one at a time by adding about ⅓ cup of the banana batter to the skillet, cooking each until its bottom is a deep golden brown—about 3 to 4 minutes. Then flip the crêpe over and cook it until the other side is also a deep golden brown—1 to 2 minutes more. Repeat this process with the remaining batter, wiping out the skillet and adding 1 teaspoon of butter between each crêpe.

To serve, spread about 1 tablespoon of the Nutella over each crêpe. Then place a line of sliced strawberries slightly off center in each crêpe and roll them up, starting from the side closest to the strawberries. Drizzle the finished crêpes with more Nutella, then sprinkle with powdered sugar.

Yes, I know it's good for me, and yes, someone like me who consumes carbs like a junkie could obviously use a break, but I just don't want to!

Especially when it comes to pizza!

But what if there was a pizza that was big on flavor yet low on carbs?

This is a game changer: Cauliflower Crust Pizza.

There is plenty of cheese, it still warms your belly—it just doesn't add to it—and you can get as creative as you want with the toppings.

The crust uses cauliflower instead of flour; anytime a substitution like that works without sacrificing taste, I’m on board!

In fact I'm the captain of that tasty ship!

Cauliflower Crust Pizza with Shaved Asparagus + Prosciutto

makes:One 10- to 12-inch pizza

Cauliflower Crust:

1 small head cauliflower (about 1 ½ pounds), broken into florets

1 cup finely shredded mozzarella cheese (4 ounces)

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon kosher salt

1 large egg

Asparagus + Prosciutto Topping:

5 asparagus stalks (about 3 ounces)

1 Fresno chile

8 ounces ricotta cheese

1 teaspoon minced fresh thyme leaves

Zest of half a lemon

Kosher salt

1 to 2 slices prosciutto

Olive oil

Cauliflower Crust:

Place the cauliflower in a food processor and pulse until finely ground. You may need to stir as you go to make sure the bigger pieces don’t sit on the top. You should have about 4 cups.

Preheat the oven to 400°F. Place the cauliflower in a large saucepan along with ½ inch of water. Cover and cook on medium-high until tender—5 to 7 minutes. Drain and let cool. When the cauliflower is cool enough to handle transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water, this is crucial to getting a good crust. Once done you should have 1 to 1 ½ cups of dry cauliflower.

Line a baking sheet with parchment paper. Mix the cauliflower, mozzarella, oregano, garlic powder, and salt together. Add the egg and mix to combine. Don’t be worry if the mixture seems too wet and loose. Transfer the cauliflower mixture to the baking sheet and shape it into a 10- to 12-inch-diameter round, about ½-inch thick.

Place the baking sheet in the oven and bake the crust until golden brown—about 20 minutes. While it bakes, prepare the topping (below). When the crust is done, remove the baking sheet from the oven and turn the heat up to 475°F.

Spread the ricotta topping mixture over the crust. Scatter the asparagus and chiles over the top and then sprinkle them with a little salt and add a drizzle of olive oil. Return the baking sheet to the oven and bake the pizza for 10 minutes. When it comes out of the oven, scatter the prosciutto over the top; cut into wedges and serve.

Asparagus + Prosciutto Topping:

Use a vegetable peeler to completely shave the asparagus spears into thin ribbons; place in a small bowl. Cut the chile crosswise into thin rounds. Stir together the ricotta, thyme, lemon zest, and ½ teaspoon salt in a second small bowl. Cut the prosciutto into ½-inch-wide strips.

Keep It Simple:

Since you are spending a bit of time on the crust, you may want to spend less prepping the topping. Store bought pizza sauce or plain ricotta right out of the container both work as a great base for some veggies.

Fresno chiles are fully ripe jalapenos and have a fruity heat. If you can't find them use any hot pepper, or skip and use red pepper flakes and sweet peppers instead.

Prosciutto is an especially tasty form of cured and aged pork leg, but it can easily be replaced with ham, pancetta, or even cooked bacon.

50/50:

With or without the prosciutto, this is a super satisfying pie. But if you don’t want one 50/50 pie, make 2 individual pizzas out of this recipe.

FF:

The cauliflower crust will quickly become a staple in your home. Be sure to make extra so you have it on hand. Make the pie to completion except for the prosciutto, cool and freeze; when you’re ready to eat, bake at 350°F for about 20 minutes until hot and crisp; top with the prosciutto and serve. Or freeze the crusts with no topping, let thaw in the fridge, top and bake as instructed above.

The more you process the cauliflower the less you'll see bits of cauliflower and the more it will look like a traditional crust.

Yes, LOVE.

The char from the grill, the slightly bitter radicchio sweetened up by a dressing of honey and orange, and then the burst of fresh grapes to brighten up the smokiness.

Make this for your next dinner party, make it tonight, heck make it for breakfast—just make it!

Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

servings:4; makes about 1 cup dressing

Honey-Orange Dressing:

½ cup Greek yogurt

¼ cup mayonnaise

¼ cup orange juice

1 tablespoon honey

1 teaspoon white wine vinegar

½ teaspoon kosher salt

1 teaspoon finely chopped chives

Romaine + Radicchio Salad:

2 romaine lettuce hearts, cut lengthwise into 4 wedges

1 radicchio, cut lengthwise into 8 wedges

1 red onion, cut lengthwise into 8 wedges

2 tablespoons olive oil

1 teaspoon kosher salt

1½ cups halved red grapes

Honey-Orange Dressing:

Add the yogurt, mayonnaise, orange juice, honey, vinegar, and salt to a medium bowl. Whisk together until well blended; then whisk in the chives.

Romaine + Radicchio Salad:

Heat a gas or charcoal grill (or plan to use a grill pan). Use a pastry brush to brush the oil over all surfaces of the romaine, radicchio, and onion wedges; then sprinkle the salt evenly over them.

If not using a grill, heat a grill pan over high heat. Working in batches if necessary, arrange the romaine, radicchio, and onions on the hot grill or grill pan. Cook until all pieces are slightly wilted and charred on all sides—1 to 2 minutes per side for the romaine and radicchio, 2 to 4 minutes per side for the onions.

To serve, divide the romaine, radicchio, and onions among 4 plates. Ladle one-quarter of the dressing (about ¼ cup) over each serving. Divide the grapes over the tops.

Make It Meaty:

When the veggies are done, leave the grill or grill pan on and cook up a small pork tenderloin. Cut, place next to the veggies and top everything with the dressing.